Best of the West Cheese Tasting Experience

£20.00 each

CLICK-COLLECT and HOME DELIVERY | WEDNESDAY-FRIDAY
Hand cut weighed items | please allow 5% variation

We live in the Champagne of the Cheese World

We in the West Country are fortunate enough to live amongst some of the most bountiful land there is. The gulf stream that whips off the Atlantic Ocean is met by rich clay and loam soils - creating the perfect recipe for luscious grass.

Any cheesemaker worth their salt will tell you that to make great cheese, you must start with great milk, and great milk is the direct result of great grass. Much like wine, the terroir and conditions under which cheese is made has a resounding effect on its flavour.

Real farmhouse cheese will taste different throughout the year; depending on the climatic conditions along with the diet of the cows. We in the West Country live in the Champagne of the cheese world.

  • Quicke's Mature Cheddar 200g

If there’s any cheese that truly represents the taste of Devon it’s Quickes. The Quicke family have been stewards of ‘Home Farm’ in Crediton for almost 500 years, with Mary Quicke now holding the mantle and pioneering the way in farmhouse cheddar production. Mary’s cheese is metaphorical of her ethos ‘farm as if you’re going to live forever’, and with generations of experience and craftmanship behind her, she is able to capture the best expression of the grass, soil and seasons. Each day, once their unique herd of dairy cows have been milked, the cheese is ‘started’ with a live-culture that has remained unchanged for years and encompasses the biodiversity of the farm. A natural rennet is then added to separate the curds from the whey and the cheddaring process begins. The cheeses are then matured for up to two years in their ‘Cathedral of Cheese’, where they are carefully monitored and turned every 10 days. Our relationship with Quickes goes back to when Mary used to sell cheese to our mother, Enid, many decades ago! Pasteurised Cow's Milk & Natural Rennet

WE RECOMMEND PAIRING WITH SANDFORD ORCHARDS DEVON RED CIDER*

  • Devon Blue 200g

Our friend Ben Harris from Ticklemore Dairy near Totnes uses milk from dairy cows farmed within 10-miles of him. He follows a traditional Roquefort recipe; however, the resulting cheese has a style of its own. Devon Blue is renowned for it’s creamy, rich and buttery taste and often has delicate blue veining throughout and a crumbly texture. Earlier this year, we visited Ben to taste through various batches made using different starter cultures to establish a flavour profile unique to Darts Farm. Ben regularly joins us at Darts Farm to share his passion and talk all things cheese.  Pasteurised Cow's Milk & Vegetarian Coagulant. 

WE RECOMMEND PAIRING WITH DOMAINE VINCENT BOUZEREAU POMMARD*

  • Sharpham Brie 200g

On the glorious Sharpham estate, nestled amongst the banks of the River Dart near Totnes, Mark Sharman and his team take fresh raw milk from their herd of Jersey cows and apply it to a recipe that’s been unique to the creamery since 1981. The curds are hand ladled into moulds, turned regularly and then brined and left to develop a furry white coat. The end result is a Coulommiers style mould ripened soft cheese that is often likened to a Brie. When ripe, Sharpham oozes a creamy rich and buttery interior that is often imitated but never bettered. Mark often joins us here at Darts Farm to share his knowledge and passion for artisan cheese and English wine. Thermised Cow's Milk & Vegetarian Rennet 

WE RECOMMEND PAIRING WITH SHARPHAM PINOT NOIR*

For the ultimate tasting board, add some Hillside Crackers and Hillside Quince Paste - both are available to purchase on our website. 

*NOTE - All of our drinks pairings are available to purchase on our website. 

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